Garden Beef Soup with feta and mint

Prep everything first: chop the aromatics, measure the feta and mint elements, and pat the beef dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the beef. Transfer to the oven and bake until set, bubbling and golden on top.

Stir in the chickpeas and the rest of the feta and mint flavours, letting them cook out for a minute until fragrant.

Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.